Brazilian Coconut Tapioca Pancakes with Guava Sauce
Light tapioca pancakes infused with coconut milk, served with a sweet and tangy guava fruit sauce. This brazilian-inspired desserts ready in about 25 minutes pairs tapioca flour, coconut milk, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup tapioca flour
- 1/2 cup coconut milk
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 tbsp, for cooking vegetable oil
- 4 oz, diced guava paste
- 1/2 cup water
- 1 tbsp lime juice
Instructions
- Step 1: In a medium bowl, mix 1 cup tapioca flour, 1/2 cup coconut milk, 2 tbsp granulated sugar, and 1/4 tsp salt until a moist, crumbly mixture forms.
- Step 2: Heat a non-stick skillet over medium heat and brush with 1 tbsp vegetable oil. Place 2-3 tbsp of the tapioca mixture in the skillet and press gently to form a thin pancake about 4 inches in diameter.
- Step 3: Cook for 2-3 minutes until edges start to set and the bottom is lightly golden, then flip and cook for 1 minute more. Repeat with remaining batter.
- Step 4: Meanwhile, combine 4 oz diced guava paste and 1/2 cup water in a small saucepan over medium heat. Stir until guava dissolves and sauce thickens slightly, about 5 minutes.
- Step 5: Remove guava sauce from heat and stir in 1 tbsp lime juice.
- Step 6: Serve the tapioca pancakes warm, drizzled with the tangy guava sauce.
Frequently asked questions
How long does Brazilian Coconut Tapioca Pancakes with Guava Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brazilian Coconut Tapioca Pancakes with Guava Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tapioca flour from drying out.
Can I substitute ingredients in Brazilian Coconut Tapioca Pancakes with Guava Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brazilian Coconut Tapioca Pancakes with Guava Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brazilian Coconut Tapioca Pancakes with Guava Sauce?
Brazilian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved these! So easy to make and they tasted like a little piece of Brazil in my kitchen.
- ★★★★★
A delightful twist on pancakes. The tapioca made them so light and fluffy, and the guava sauce was authentic.
- ★★★★★
My family loved these coconut pancakes for brunch! The guava sauce was the perfect sweet touch.
